Low Carb Strawberry Swirl Cheesecake

When I first did Atkins in the 90’s – I ate so much low carb cheesecake that I thought I’d been ruined on it forever. Of course the low carb cheesecakes of the 90’s were a far cry from all the delicious low carb cheesecake recipes out there today.

In the “old days,” 📺 ☎️ 💾 low carb cheesecakes were usually crustless 😢 – and basically a mixture of cream cheese, eggs, saccharin sweetener (ugh) and maybe some cinnamon.

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It was better than nothing, but not great. 😖 😖 😖

With all of the improvements in sweeteners and the availability of low carb nut flours now, the low carb cheesecake game has definitely made some amazing strides!

And so I bring you this truly delectable low carb strawberry swirl cheesecake recipe! It’s so good that if you didn’t already know it was low carb and gluten free, you’d never guess!

Now imma bout to get real with some of you…

You ready??

You’ve gone and gotten lazy. There – I said it.

Don’t get me wrong – I love a quick low carb dessert recipe that gets me from craving to eating in less than five minutes as much as the next person (i.e. I’m not a complete moron.)

That being said, this no bake cheesecake thing is getting a little out of hand.

In fact I’d go so far as to say that “no bake” cheesecake isn’t really cheesecake at all – at best it’s a really heavy mousse. And I’m not saying that it’s not tasty – but it does not, it simply can not, compare to REAL cheesecake.

So I’m going to ask you to work with me here and turn your oven on for this one. 😱 That’s right, you can do this. 🙋 And I promise you that it will be worth it. 👊

This crust is the same as the one for my wildly popular low carb raspberry cheesecake bars – it’s made with dried coconut and has a crunchy, chewy, texture and sweet, toasty, flavor that rivals any traditional graham cracker crust in my opinion.

The cheesecake itself contains less eggs than some versions, which results in a sturdy, but still very creamy texture that is to die for. 😵 Seriously.

I made this in three small cheesecake pans because I’d already packed up my large springform pan and put it into storage for our move, but you could easily make this in a 9 inch springform pan. You may have to cook it a little longer to get the center to set, but a quick jiggle of the pan will let you know when it’s ready (it will still move, but will no longer be liquidy.)

You will definitely need to let this cheesecake chill for at least a couple of hours before the center sets all the way, so plan ahead for that if you’re making it for an event.

Super rich, this cheesecake won’t be as tall as some others (does that make it a “short”cake? Sorry… 😁) but the crust to cheesecake ratio is perfection as is in my opinion.

If you prefer a really thick cheesecake, you’ll have to double the filling recipe and then bake it for at least 30 minutes (maybe more) longer to get it to set up. Then will likely take a full 10-12 hours in the fridge to thoroughly chill. I have no doubt the end result will be epic and totally worth the extra time though!

So are you guys with me??

It’s time for a “real” (actually baked) cheesecake revival! Let’s do this! 🙌

NOTE: The company that makes my recipe videos used a larger pan and the cheesecake is extremely thin as a result – more of a bar and that’s fine, but if you want it a bit thicker than use the called for size, and if you want it really tall then double the filling recipe as stated in the instructions.

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Reader Interactions

Comments

I just made this! Definitely the easiest and my favorite keto cheesecake, but the crust is my favorite part!! It’s easy to make an almond flour or other nut crust, but this is the best nut free crust that I have tried!!

I made this for our Memorial Day dessert. I doubled the cheesecake recipe and used blueberries as the swirl instead of strawberries. Also this was my first attempt at making a cheesecake. With two diabetics in the family I know we will be making this again and again.

These were really good, except my crust didn’t set well and was really crumbly. I used a cupcake pan so maybe this was the problem. I also used xylitol and they were super sweet using half of what was called for. I will definitely be making these again!

Love this cheesecake! I didn’t have a springform pan and baked it as a pie. I also cut all sweetner in 1/2 as I have been on low carb almost 3 years and just don’t need things as sweet anymore. It was perfect!

BEST DAMN CHEESECAKE I’VE EVER HAD, be they full sugar, full fat, no sugar, no fat, low carb, WHATEVER. Gosh this was GOOOOD!!! My husband who is NOT LCHF loved it too! This will be my go to cheesecake recipe FOR-EVA!!!

Thank you! I’ve been doing LCHF only 3 weeks and have been searching the Internet for LC recipes…your website/blog is my first stop always, and I also share your recipes on facebook too. (of course linking directly to your site.)

My husband always says if he took a mistress, it’d be a cheesecake. I made this for after dinner tonight, but he couldn’t wait to dig in! He was shocked that I found a low carb recipe. Let me tell you, it’s fantastic!

I am so making this and the strawberry icebox pie. I have tried a few of your recipes this week and all were delish!! those blueberry iced crumb muffins taste so normal and the monte cristo is to die for as well. thank you so much for all that you do, it makes it a lot easier to do Keto/low carb when you are not deprived of everything that you love. I have to find a good bread /bun recipe for burgers/ sandwiches…any suggestions?

Oh, my lord. I have been eating a LCHF diet for just about 4 months yet, and besides the occasional cheat, I have had no contact with any type of baked goods. I never realized how I missed cakes and cheesecakes so much, until I had this– most delicious thing I have had in a while! The crust is to die for and the strawberry flavor works perfectly with the lemon juice. Great recipe, and thank you so much for bringing cheesecake back into my life, haha.

Just made this for a dinner party using mini muffin tin. Baked 14-15 minutes. Ended up with 24 pcs, which comes out to only 1 carb each. Very DELISH! Notes: taste your berry purée before adding sweetener as it might be sweet enough as is. Also, I had some purée left over which made an awesome sweet/tart drizzle sauce just before serving. I used half regular cream cheese and half “low fat” since the latter has fewer carbs. Worked perfectly. Thanks for this recipe!

I just made this cheesecake without changing anything. All I did was double the recipe, and it was amazing! My boyfriend and I are currently on the Keto diet, so this recipe was perfect to satisfy sugar cravings while still following the diet. Thank you so much for the recipe! I definitely prefer this coconut crust to graham cracker crust any day!

I am new to low carbing and relish my desserts. Tried this today…..super easy and tasted so yummy. Thank you very much for this awesome recipe. The base and the consistency of the cheese when baked was just right. Will definitely recommend to anyone.

Hi there! I tried this recipe and loved it! In fact, I loved the crust so much I was wondering if I could make cookies with the crust recipe? Is there something I would need to alter for them to come out chewy? I appreciate ur help and love your recipes! Thanks!

These TRULY are an amazing low carb/sugar free dessert. I made mine into muffin sized cakes. The crust is sooo good. I was out of strawberries, so I used a tiny bit of sugar free strawberry syrup instead. They were still excellent but probably even better with the real berries. This is the first low carb/sugar item that I’ve made that doesn’t taste terrible. In fact it’s great. These have really helped me through week 1 of my low carb diet. Thanks!!!!

Wondering as well if these can be made in a muffin pan with liners and if so, how long do you think to bake them? Also wondering only 8 oz of cream cheese and 1 egg is right? Does not seem like enough?

This is THE best cheesecake recipe! It’s the perfect size, couldn’t be more simple. I’ve always been intimidated by cheesecake but this one comes out perfect every time. And I’ve added ganche instead if strawberries to change it up, delicious! Thank you for posting it!

I baked this cheesecake, and I loved the texture! I used xylitol sweetener, and I will caution anybody using it to use about half of what it calls for in the recipe. I already used less that was called for in the recipe, but it was still too sweet. I do think, however, that this cheesecake is a way too thin, as in not enough cheesecake topping. On a plate, it only just barely came up to my first knuckle on my index finger. It reminded me of the thickness of one fluffy pancake, back when I ate carbs. I will definitely be making it again, but at least doubling the filling. I also recommend heavily greasing the bottom of the springform pan, because my nonstick pan absolutely held tight! The crust was extremely crumbly, even though it was moist, but I did forget the baking powder and I had to pry the crust off the pan. Xylitol users, keep Xylitol and all crumbs away from your dogs!!!

Thank you so much for this creative recipe! It looks great! I’m not a baker but am starting to try things, after my daughter was diagnosed with type 1 diabetes and I try to make her happier about food by having desert every once in a while (before, we only had desert for guests but I guess now I’m compensating :)) Two questions: I have shredded coconut at home but I don’t know if it’s desiccated. Online I find desiccated coconut that they call “flour” – would that work better than just the grated coconut flakes I have? And, may I use silicone muffin forms for this?

Desiccated just means dried out – it looks like tiny flakes, but not flour! As long as your shredded coconut is unsweetened it will work great! Silicone muffin forms would work well, but you may need to adjust the cooking time back a bit since they’ll be smaller. Enjoy!!!

What do you prefer to use for a sugar substitute? I guess I’m kind of scared of them. I’m from the ‘old school’ where sugar substitutes are “too good to be true”….like they must cause some sort of damage somewhere! I remember notices about saccharin causing cancer.

So, but I’m about to go ‘low carb’ forever! and I don’t want to live without cheesecake. So, can you assuage my fears and point me in a culinary good direction with fake sugar? thanks!

OMG.never thought the day would come. My neww best friend…CAULIFLOWER, and u! Tk u. I over did it. Eat the whole had of cauliflower. Made beacon and gouda cheese mash puree. Used one half for crispy cauliflower buds, tasted like tator tots.and the other half for beacon and gouda puree! Will b extra careful tomorrow☺

Okay, so after a couple attempts I finally got it right! So first, the normal carb eaters were not in love with this, they are too used to sugar. However, I loved it and was quite happy to eat all the leftovers for several days! If you eat low carb, I definitely recommend this recipe!

It’s hard to describe but it does have a slight aftertaste that feels like a coolness on the tongue, almost like when you eat a peppermint but without the mint flavor. Some people are more sensitive to it than others, it doesn’t bother me at all personally!

Melissa I’ve always loved you but this recipe has sealed our relationship forever! I made it without the crust because I don’t have your fancy coconut flour. I also put it in four ramekins instead of 3. This is my new favorite dessert I have to have it everyday. thanks and keep doing what you do

I couldn’t resist making this Thursday night, and somehow managed to wait until Friday night to eat. Soooo delicious! But my husband and I couldn’t eek out 8 servings; we barely contained ourselves to 4 :-) That coconut crust is awesome – I’m going to use it for lots of things!

This looks excellent ! I will definitely make a full-size NY style thick cheesecake. The Jewish mother in me has to have what I grew up on, I’m afraid :) I love the crust idea. I’ve always done an almond flour crust, and this sounds so much better for a fruit cheesecake. I can’t wait to try it. I’ll be making this over the weekend.

Tomorrow, I’m making LC white chocolate for white chocolate macadamia nut scones I want to make the next day. I’m jazzed !

I use erythritol in all baking recipes, about 1/2 what is called for, and then add pure liquid Stevia and liquid Splenda, some drops of each to taste. This has worked out uniformly well, and that trio takes away the aftertaste of each. I serve desserts to guests and to a person they always say they can’t tell it’s not sugar!

I think you need to do ‘net carbs’ for one thing. Also, I think it depends on your ingredients. When I do mine, I end up with 51g total carbs. The brand you use makes a difference. Then, you would have to deduct your total fiber from the total carbs to get your net carbs then divide by 8 servings. My recipe comes out to 4g NC which is still workable for me! If any of your ingredients have sugar alcohols, that would be deducted as well.

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My name is Mellissa Sevigny, and I use my culinary powers for good here at IBIH by creating delicious and satisfying low carb & keto recipes. If you’re looking to lose weight, feel amazing, AND eat some of the best food you’ve ever tasted – you’ve come to the right place. Welcome! Dig deeper →